Delicious Stuffed Puff Pastry Wreath Recipe
A unique recipe for a stuffed puff pastry wreath that can accompany all festive meals, paired with a bottle of chilled wine for two!
Ingredients
- 14 -18 leaves puff pastry for croissants
- 200 grams minced chicken meat
- 2 κ.σ. Florina pepper pesto or any other mashed pepper sauce
- 2 Florina peppers finely diced, preferably baked or from a jar.
- 1 teacup cheddar cheese grated
- 2 spring onions finely chopped (white part only)
- 1 clove garlic
- 6 slices bacon large slices
- olive oil
- sweet paprika
- curry powder
- salt
- Pepper
For Decoration:
- 1 egg yolk
- poppy seed
- Star shaped peppers any colour
Instructions
Preparing the Filling:
- In a wide and shallow pot, heat some olive oil and sauté the chicken mince with a garlic clove, a bit of sweet paprika, and a pinch of curry powder until it becomes grainy. If needed, add a bit more olive oil to avoid drying out completely.
- Add the fresh onion and sauté until it wilts.
- Finally, add 1/2 cup of water and simmer for about 20 minutes until the mince is dry and grainy. Remove the garlic.
- Allow the mince to come to room temperature, then add the remaining filling ingredients.
- Preheat the oven to 180℃ (350 ℉).On a parchment-lined surface, place a small upside-down bowl and start arranging the puff pastry sheets radially, ensuring that the tips are pointing downwards and the wide part of the pastry is halfway inside the bowl.
- Make sure the puff pastry sheets cover half of the previous sheet, trying to lift the dough upwards to accommodate the filling.Around the puff pastry wreath, where it touches the bowl, lay out the bacon slices, making sure each bacon slice touches the middle of the previous one.
- Using a spoon, place the chicken filling around the bacon and start folding the sheets inwards by taking each puff pastry tip, bringing it towards the center, and closing downwards to prevent the filling from leaking.
- If there are gaps between the puff pastry sheets and the filling, add additional sheets on top to fully cover the filling.Once all the sheets are closed, carefully remove the bowl and place the wreath on a baking sheet lined with parchment paper.
Finishing Touches and Baking:
- Brush the surface of the puff pastry with a beaten egg yolk and sprinkle with poppy seeds.
- For decoration, adorn with star-shaped cutouts from colorful peppers.
- Bake for 30 minutes.
Serving the Stuffed Puff Pastry Wreath:
- Serve when it reaches room temperature.